They're actually very colorful! 5 delicious dried vegetable recipes
It's actually very colorful!
5 Delicious Dried Vegetable Recipes
Dried vegetables are often thought of as convenient for making kiriboshi daikon (dried daikon radish strips) or adding a little to miso soup. At first glance, the recipes that can be used for them may seem plain, but there are actually many hidden uses for them, such as soaking them in oil or adding them to ice cream .
Not only are they easy to prepare, but OYAOYA also introduces recipes that take advantage of the flavor and color of vegetables. Dried vegetables are sure to add a delicious touch to your dinner table!
A classic dried vegetable
Soup Recipes
Dashi is the unsung hero of Kyoto cuisine. Kyoto has long been a region where making dashi has been popular . Dashi is made from bonito flakes and kelp.
However, recently, dashi packs have become more commonplace, thanks to the availability of excellent products. By using dashi when making miso soup, you can make it taste even more flavorful than usual.
Delicious dried shiitake mushrooms
Did you know that you can actually make soup stock from vegetables? The most common is dried shiitake mushrooms. Even just adding a small amount will bring out the delicious umami flavor of the mushrooms.
For example, the stock made from dried cucumbers can be sweet, while orange carrots can have a light, refreshing flavor; the flavors vary depending on the vegetable.
How to use dried tomatoes
So, the first thing I would like to introduce is miso soup made with dried tomatoes . It has a deep flavor because of the concentrated umami flavor as well as the sourness that is unique to tomatoes.
Dried Tomato and Natto Miso Soup
You may not be familiar with putting tomatoes in miso soup. Furthermore, many people may not know that you can also add natto to it. This recipe was made by a user who lives in the Kanto region and is both working and raising her children.
Not only is this miso soup incredibly easy to make, but it's also packed with the nutrients of natto and tomatoes.
<Ingredients for 1 serving>
- 2 dried tomatoes
- 200ml water
- 1-2 tablespoons miso
- 1 pack of natto
Click here for the detailed recipe
No need to drain the water!
Pasta recipe made with dried vegetables
When working from home, pasta is the go-to dish for weekend lunches. It's quick to make and can be flavored however you like. There are recipes out there that can be made in just one frying pan, and by using dried vegetables, you can add lots of filling.
The pasta we are introducing this time does not require draining the water, so you can enjoy the delicious flavor of the dried vegetables. It is sure to make your lunches a little more enjoyable from tomorrow.
Lemon peperoncino with lots of okra
Completed in one frying pan! Add dried okra to your usual peperoncino to add texture, and top off with lemon salt for a refreshing aftertaste.
<Ingredients for 1 serving>
- Pasta for 1 person
- 5g dried okra
- Eagle Talon
- 1/4 lemon
- Lemon salt, as desired
- 1 piece of garlic
Click here for the detailed recipe
It doesn't get diluted with water!
Dried vegetable rice recipe
Autumn is the season for delicious seasoned rice. The appeal of seasoned rice is that it contains mushrooms, salmon, and seasonal vegetables. One such user discovered a seasoned rice dish that uses dried cucumbers .
Unlike raw vegetables, dried vegetables do not release moisture. Therefore, not only does the flavor not become diluted, but the dried vegetables also absorb the flavor and taste delicious with every bite. Enjoy rice cooked with dried vegetables, which can be eaten at home or at camp.
Dried cucumber and salted salmon rice
You might not imagine using cucumbers, a rare type of dried vegetable, in rice. However, this is actually the most popular recipe. You don't even need to use a knife, so please give it a try.
<Ingredients for 2 servings>
- 2 cups of rice
- 1 bag of dried cucumbers
- 2 pieces of spicy salted salmon
- A pinch of salted kelp
Click here for the detailed recipe
The crunchy texture is addictive
Use dried vegetables as toppings
Salads are delicious because of the crunch and freshness of raw vegetables. There is actually a way to eat such salads by topping them with dried vegetables. Not only does it improve the texture, but it also adds a beautiful color, so once you try it, you'll be hooked.
Crunchy oatmeal salad
This dish is a salad topped with oatmeal flakes and dried carrots. Lettuce alone is not enough, but adding various toppings makes it look gorgeous.
<Ingredients>
- A pinch of dried carrots
- A pinch of dried onion
- Pinch of oatmeal flakes
- Lettuce (as much as you like)
Click here for the detailed recipe
Just put it on the food
Marinated Dried Vegetables Recipe
Finally, we will introduce a slightly modified recipe. The marinade brings out the crunchy texture of the carrots and the flavor of the dried vegetables, as the broth overflows when soaked in vinegar. The sour marinade is also delicious as a topping on grilled eggplant or other dishes.
Grilled eggplant with Kyoto red carrot marinade
Grilling the summer vegetable eggplant and topping it with a marinade made with tart Kyokurenai carrots creates a refreshing, tart flavor that's perfect for summertime.
<Ingredients for 2 servings>
- 3g dried Kyoto Kurenai carrots
- 2 tablespoons rice vinegar
- A pinch of salt
- 1 teaspoon dashi soy sauce
- 5g honey
Very colorful dried vegetables
We have introduced five recipes using dried vegetables. In addition to using them as kiriboshi daikon or soaking them in water, these colorful dried vegetables can actually be used in a variety of different ways.
The advantage of drying vegetables is that they can be stored for a long time at room temperature, and the flavor of the vegetables is concentrated, making them more flavorful. Enjoy the different taste and texture from raw vegetables and discover the deliciousness of vegetables!
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